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cheese and sweet fish Alchermes minne of virgin (ie, the Sicilian briochose)

Before you light the recipe should read what I write here as it is important to understand what it means, in the province of Catania "sweet fish" ... before I had to figure out how to use various recipes, the result has always been a peach more cookies than I knew myself, I tried several recipes but never get the result I wanted the reason was simple: in many parts of Italy these peaches are small cakes made of dough dessert rispieni biscuit and jam, then wet nell'alchermes and sugar, these sweets are good but here are usually very large softer, more closely resemble the pasta of the croissants for breakfast only that they are usually filled with cream or chocolate cream, the syrup and sugar are identical to the others. The first recipe I had found a cooking magazine that I bought a few years ago, I tried but the result, but nothing went as expected, I made other attempts, then, earlier this year gave the recipe Anna Moroni to "the test of the cook" I knew that this was not the dose was looking ... patience ... then I started thinking a bit about, I bought some to eat and at the same time an autopsy, I came to the conclusion that the pasta was nothing more than the usual pasta to grill that is also used in sweet version to make raviole, twists and everything else, only difference for me was to be the dose of sugar, but I immediately withdrew the idea, thinking that the sweetness of the filling and gave it to him to cover the sugar. So I arrived in that famous recipe I was looking for peaches and those of the Sicilian bar and not at all "cookie" but rather "briochiose" so much that I like, rather than simply make I make huge peaches peaches tiny to be able to use them for breakfast. This time I filled with peach and ginger jam made last summer.

Ingredients for about 12 CATCH: 250 g 00 flour, 10 g yeast, 13 g lard, 15 g of sugar, half a teaspoon of malted barley (or honey) to
the filling: jam or cream ( click here for the recipe )
To finish the peach water, alchermes, sugar.
For details of the Virgin of Minne: 125 g icing sugar, two tablespoons of water, a teaspoon of rum.


Procedure: Place the bowl of the planetary flour, baking powder, lard, barley malt and crumbled yeast, water heated to a pemperatura about 42 degrees, depending on the moisture of the flour will take more or less water, allow approximately 150 g, but add it a little at a time until dough is firm but soft and elastic. Close the bowl with plastic wrap and let rise for an hour, take the dough and strappatene peserete small pieces and to be around Building 15 / 20 g each (a walnut) ottenentdo so about 24 balls, shaped shaped into balls, cover with a cloth and let rise for an hour and a half. Preheat the oven to 200 degrees, brush the surface of the balls with milk and place in preheated oven for 15 minutes, lower the temperature to 180 degrees and cook for another 10 minutes (so they are cooked but not colored) .

let cool, cut with a boxcutter the bottom of each ball slightly and then excavated the interior of each ball, put the filling inside each of your choice, accoppiatele, temrinato prepared to work in a dish with a little water of 'alchermes (I put a little because of the kids), then pass them in sugar and arrange in baking cups. Decorate with leaves of the host.

After the peschette I left out about half of the balls, and I prepared a cream, I filled the ball with this cream and decorated with sugar icing and I decorated with cherries candied. These are also the most delicious treats to enjoy after a good meal for breakfast or as a whim.